Sinhalese inspired aubergine pickle

New

Side Vegetarian

Serves 4

Prep 15 min

Cook 25 min

This recipe began as a coconut curry shared by a guest in Geneva…we’ve transformed it into something quite different. "Wambatu" is Sinhalese for aubergine, and what was once a soupy curry has become something between a condiment and a curry.
We've borrowed the "zebra" technique from Turkish cooking – using a peeler to remove strips of skin at intervals. The kumquats weren't in the original recipe, but they add bright bursts of citrus that work beautifully against the spices.
The curry powder is one element we've kept from the original recipe, though it's not traditional in Sri Lankan pickles. It adds a warmth that ties everything together. If you prefer, garam masala works well too.
Serve alongside rotis or rice, with roasted fish or grilled meat, or (my current favourite) as a sandwich filling with sharp cheese.

Ingredients

1 tbsp	sugar + ¼ tsp extra
8	kumquats (70g), sliced in ½ cm rounds,pips discarded
120ml	olive oil
2	aubergines (500g), zebra’ed with a peeler, trimmed, cut in 3cm thick and about 6cm long wedges
½ tsp	black mustard seeds
½ tsp	ground turmeric
½ tsp	curry powder
200g	small round shallots, cut in quarters
5g	curry leaves
10g	ginger peeled and finely grated
3	garlic cloves, crushed
1	jalepeno, cut in long strips, (deseeded if you like less heat)
1 ½ tbsp	apple cider vinegar
TO SERVE
	plenty of chopped coriander
	flaked sea salt

Method

Place a large saute pan on medium high heat and once very hot, toss the kumquat slices in ¼ teaspoon of sugar and slightly char for 1 minute on each side.
Set aside and wipe the pan clean. Pour in 3 tbsp of the oil with half of the aubergines and cook, still on medium high heat for 3-4 minutes on each side until deeply golden. Set aside and continue with 1 more tablespoon of oil and the remaining aubergines.
Meanwhile, place the mustard seeds, turmeric and curry powder in a small bowl with1 tbsp of water and set aside to hydrate.
Add the remaining 60ml of oil to the pan with the shallots and curry leaves. Cook, stirring occasionally for 6 minutes until slightly softened, then add in the ginger, garlic, jalapeno and spice mixture.
Cook for 1-2 minutes until fragrant then then gently stir in the aubergines with the kumquats. Add in the remaining tablespoon of sugar, vinegar and 1 ¼ teaspoon of salt. Mix carefully, then continue cooking for 1-2 minutes.
Serve warm or cold with the coriander stirred through.